Crêpe stand at an open market in Paris.

Each time I return to France, I make it a point to sample as many crêpes as possible. Although crêpes are often considered to be a French delicacy, crêpes originated in Brittany (Bretagne), where they were used as bread. Brittany, a separate country until 1491, still has a very unique culture and cuisine.

In 1491, when Anne of Brittany, who had inherited the duchy of Brittany, married Charles VIII, king of France, Brittany was temporarily united with France. The union became permanent by treaty in 1532, during the reign of the French King Francis I, who had married Claude, daughter of Anne of Brittany.

The word crêpe is French for “pancake”. Crêpes were originally called galettes crêpes, meaning “flat cakes”. Today, the term galette refers to a savory crêpe served as a main dish, usually made with buckwheat flour. A crêpe is usually made with wheat flour and is generally sweeter than a galette.

The word crêpe refers both to the individual “pancake” as well as the filled product. Fillings for dessert crêpes include a wide variety of foods from fresh fruits, nuts, and chocolate. My all-time favorite is the classic butter and sugar crêpe…but I would never turn away a banana and chocolate crêpe either.

Crêpes Suzettes at Le Pharamond in Paris.

To make sweet crêpes at home, use the following recipe.

Dessert Crêpes

2 large eggs

1 C whole milk

1/3 C water

1 t vanilla

1 T rum, Cointreau, amaretto, brandy or other liqueur to match filling (optional)

2 T butter, melted

2 T sugar

1 C all-purpose flour

Beat the eggs lightly. Add the pre-combined milk, water, and vanilla followed by the liqueur and butter. Whisk in the granulated sugar and finally the flour. Mixing the batter at least 30 minutes before it is needed will allow any remaining lumps to dissolve and any unwanted froth to dissipate. Crêpe batter may even be stored overnight in the refrigerator for use the following morning for a sweet breakfast treat.